In the bowl of a stand mixer with a dough hook or in a large bowl if mixing by hand, combine lukewarm water, yeast, and 1 tablespoon sugar. Let sit until foamy, about 5 minutes.

In a large bowl, add flour, remaining ⅓ cup sugar, and salt. Whisk to combine. Add the oil and eggs to the stand mixer bowl with the yeast mixture and add about half of the flour mixture. Mix on medium speed until a dough begins to come together. Add the rest of the flour while the mixer is running on low. Turn up to medium and continue to mix until a smooth dough is formed and pulls away from the side of the bowl, about 10 to 15 minutes. The dough will still be slightly sticky.

Place dough into a greased bowl and let rise, covered, until doubled, 1 ½ to 2 hours.

Line a large baking sheet with parchment paper. On a lightly floured surface, remove dough and divide into 12 equal pieces. Roll each piece into a 20” long rope, about 1” wide. On a lightly floured countertop, place 6 strands next to each other and pinch the tops together. Begin the 6-strand braid by taking the strand to the far left and crossing over all 5 strands and lay it down. Now take the second strand from the right and cross over the four strands that extend down and place it to the far left. Now take the strand that is on the far left and bring it over two strands and lay it in the middle. Take the second from the left and take it across to the far right. Now take the far left strand over two strands and lay it in the middle. Take the second from the right and lay it to the far left. Essentially it goes like this – 1 over 6, 5 over 1, 6 over 3, 2 over 6, 1 over 3, 5 over 1, 6 over 4, 2 over 6. Then repeat until you get to the end. Or view the video to make it much easier! Pinch the end and tuck under at the end.

Brush gently with the egg wash. Cover with a kitchen towel and let rise until an indention remains after poking the dough and the loaf is almost doubled in size, about 1 hour.

Preheat oven to 375°. Brush with the egg wash again, being gentle so you don’t lose the air built up during proofing. Sprinkle with poppy seeds or sesame seeds, if desired.

Bake until bread is golden, 25 minutes. Let cool to room temperature before slicing.